Chicken Cacciatore


by: B&B Wife

This combination of mushrooms and tomatoes is traditional and hard to resist. Try to find cremini mushrooms, which have much more flavor than their cultivated white cousins. For the best result, be sure to sauté the mushrooms over high heat so they brown rather than stew. The recipe calls for using unpeeled tomatoes and then straining out the peels, but you can also peel and seed the tomatoes or use canned tomatoes and avoid the straining step. If you don't strain the sauce, remember to pick out and discard the bay leaves. Makes 4 main-course serving.


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serves: 4

2 tablespoons butter (or olive oil)

1 onion (chopped)

2 cloves garlic (minced)

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

4 large (or 6 medium) tomatoes (coarsely chopped)

1 cup chicken broth (or water)

2 leaves bay

1 pound cremini (or cultivated) white mushrooms

2 tablespoons olive oil

in Sautéed Chicken Butter



Nutrition Facts
Chicken Cacciatore

Servings Per Recipe: 4

Amount per Serving

Calories: 206

  • Total Fat: 13.8 g
  •     Saturated Fat: 4.8 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 15.4 mg
  • Sodium: 99 mg
  • Total Carbs: 17.8 g
  •     Dietary Fiber: 5.5 g
  •     Sugars: 6 g
  • Protein: 7.7 g

how is this calculated?

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1.  In a medium saucepan, melt the butter over medium to high heat. Add the onion, garlic, and thyme and cook, stirring occasionally, for about 10 minutes, or until the onion is translucent. Add the tomatoes, broth, and bay leaves and simmer gently for about 15 minutes, or until the mixture thickens. Use the back of a ladle to work the mixture through a strainer into a bowl (or into the cooked mushrooms, if they are ready).

2.  Meanwhile, wash and dry the mushrooms. Cut the end off the bottom of each mushroom stem if dried out or dirty, and then cut through the stem into quarters. In a large sauté pan, heat the oil over high heat until it begins to smoke. Add half of the mushrooms and toss and stir for 2 to 3 minutes, or until they start to brown. Add the rest of the mushrooms and continue sautéing for about 6 minutes, or until all the mushrooms are well browned and fragrant. If the mushrooms release water - something to avoid - continue cooking until all the water evaporates. Stir the mushrooms into the tomato sauce (or strain the tomato sauce into the mushrooms).

3.  While the sauce is cooking, cook the chicken as directed and then transfer to warmed plates or a platter. Season the sauce with salt and pepper and serve over the chicken.

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The photograph with this recipe is mine. It was printed with my story June 2009. This is a case of copyright infringement. Please remove the photograph